Chicken Alfredo Meatball Subs bring together tender, well-seasoned chicken meatballs and a velvety homemade Alfredo sauce for an indulgent, easy weeknight meal. Serve them on toasted hoagie rolls for a comforting sandwich that’s ready in about 30 minutes.
If you follow me on Instagram you may have seen teasers for this recipe—these subs are not your typical meatball sandwich. Ground chicken replaces beef, seasoned to add bold flavor, formed into small meatballs, seared for a golden crust, then simmered in an easy homemade Alfredo sauce. Piled into buttered, toasted rolls, they make a rich, satisfying dinner that comes together quickly.
Chicken Meatballs:
The secret to these subs is the meatballs. Ground chicken is mild on its own, so proper seasoning and the right binders keep the meatballs flavorful and juicy. For this recipe, the meatball mixture includes salt, pepper, garlic powder, onion powder, Italian seasoning, grated Parmesan, panko breadcrumbs, a large egg, and a little olive oil to maintain moisture.
Form the mixture gently into about a dozen evenly sized meatballs so they cook uniformly. Sear them in a hot skillet just until browned on all sides; they won’t be fully cooked yet, but the browning adds flavor and texture. The meatballs finish cooking as they simmer in the Alfredo sauce, soaking up the creamy sauce and becoming tender.
Meatball Subs:
One-skillet preparation keeps cleanup simple. After forming and searing the meatballs, remove them briefly to make the sauce in the same pan. Start the sauce on low heat so it stays smooth—begin with butter and heavy cream, then whisk in minced garlic, Italian seasoning, salt, and pepper. Return the browned meatballs to the skillet, cover, and simmer on low for about 10 minutes until cooked through.
While the meatballs simmer, prepare the hoagie rolls: lightly butter them and broil for 2–3 minutes until golden and crisp. Once the meatballs are fully cooked, stir grated Parmesan into the sauce and meatballs until melted and well combined. Spoon the meatballs and plenty of sauce into the toasted rolls, garnish with chopped parsley if desired, and serve immediately.
Enjoy!
~Nichole
Chicken Alfredo Meatball Subs
Ingredients
CHICKEN MEATBALLS:
- 1 Pound Ground Chicken
- 1 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Italian Seasoning
- 1/4 Teaspoon Pepper
- 3/4 Cup Panko Breadcrumbs
- 1/2 Cup Parmesan Cheese
- 1 Large Egg
- 2 Tablespoons Olive Oil, divided
ALFREDO SAUCE:
- 1/2 Cup Butter
- 1 1/2 Cups Heavy Whipping Cream
- 2 Teaspoons Minced Garlic
- 1/3 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Cups Parmesan Cheese
FOR SERVING:
- 4 Hoagie Rolls
- 1/4 Cup Butter for toasting rolls
Instructions
FOR THE MEATBALLS:
- In a large bowl, combine ground chicken, seasonings, panko breadcrumbs, Parmesan, egg, and 1 tablespoon olive oil. Mix until just combined and form into about 12 meatballs.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, then transfer them to a plate.
FOR THE ALFREDO SAUCE:
- Reduce heat to low. In the same skillet, add butter and heavy cream and simmer gently for about 2 minutes.
- Whisk in the minced garlic, Italian seasoning, salt, and pepper.
- Return the meatballs to the skillet, cover, and simmer over low heat for 10 minutes until the meatballs are cooked through.
- While the meatballs simmer, preheat the oven to broil. Butter the hoagie rolls and toast under the broiler 2–3 minutes until golden.
- After simmering, stir the Parmesan into the sauce until melted. Spoon the meatballs and sauce into the toasted rolls and serve immediately.